crispy potato salad with boiled eggs and onion, full of textures and colours.
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If you’re looking for the best ever recipe to impress your friends, look no further than this Smashed Crispy Potato Salad.

Whether you’re planning dinner ideas or searching for the perfect Easter side dish, this recipe will quickly become your go-to.

Packed with flavor, extra protein, and being kid-friendly, it’s bound to be a hit with everyone at the table.

Why You’ll Love This Recipe:

This viral smash potato salad is the ultimate best side dish that combines crispy textures with a creamy dressing, making it a delightful experience for your taste buds.

You’ll love how easy it is to gather essentials like roasting pans and metal flippers to create this masterpiece.

Plus, with the use of a microwave, there’s no need to boil the potatoes, saving you time and effort! Add the rich taste of bacon bits and boiled egg to elevate this dish even further.

bakers potatoes cut into wedges soft and cooked Save
crispy potato salad with sages of being mixed with the mayonnaise sauce and oil and spices reds, whites yellows and green. Save

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Tips:

  • Use quality roasting pans and a reliable metal flipper to retain all the crispy goodness.
  • Microwave the potatoes instead of boiling for a quicker prep time.
  • Basting Brush or an oil sprayer to achieve the perfect oil coating for crispiness.
  • Blend half mayonnaise with half sour cream or Greek yogurt for a balanced dressing that stays on top.
  • Bakers potatoes work best for achieving the right crispy texture.

Essentials you’ll need in your kitchen:

The Best Ever Smashed Crispy Potato Salad Recipe Save
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The Best Ever Smashed Crispy Potato Salad Recipe

Recipe by Adrianne ReevesCourse: SidesDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

50

minutes

This best-ever recipe is a delightful combination of crispy textures and creamy flavors, making it an ideal Easter side dish and dinner idea staple.

Ingredients you need:

  • 2.5 lbs baking potatoes

  • For the Sauce:

  • ¼ cup mayonnaise

  • ¼ cup sour cream or Greek yogurt

  • ⅛ tsp celery seed (or dill)

  • ⅛ tsp mustard powder

  • 1 tbsp lemon juice

  • ½ tsp sugar (preferably monk fruit)

  • For the Oil Rub:

  • 3 tbsp olive oil

  • 1 tsp onion powder

  • ½ tsp garlic powder

  • ½ tsp paprika

  • ½ tsp black pepper

  • ½-1 tsp salt

  • ½ tsp basil

  • ½ tsp oregano

Directions

  • Preheat the oven to 400°F
  • Wash and pierce potatoes with a fork. 3x on top then 3x on the bottom, you need to stab with a bit of force so keep your other hand out of the way!
  • Microwave the potatoes on a microwave safe plate for 5 minutes then turn another 5 mins, until soft. *add 3 min increments if you need to
  • Prepare your oil and spices mixture: 3 tbsp olive oil,1 tsp onion powder, ½ tsp garlic powder, ½ tsp paprika, ½ tsp black pepper, ½-1 tsp salt, ½ tsp basil, ½ tsp oregano
  • Prepare your mayonnaise sauce: ¼ cup mayonnaise, ¼ cup sour cream or Greek yogurt, ⅛ tsp celery seed (or dill), ⅛ tsp mustard powder, 1 tbsp lemon juice, ½ tsp sugar
  • Let potatoes cool for a few mins. Slice potatoes lengthwise then into 1 1/2 ” segments, and toss with the oil mixture. *don’t worry about them breaking into pieces these are the best little crispy bits at the end! see photo
  • Roast in a single layer for 20 minutes, add more oil, then roast for 20-30 more minutes.
  • Combine potatoes with mayo sauce in your bowl that you tossed them in earlier with the oil, serve hot, and top with boiled eggs, bacon, and green onions.

Notes

  • Swap basil and oregano with dill for a new twist!
  • If celery seed isn’t available, dill works great too.